Homemade Enchilada Sauce From Dried Chilis Food

ENCHILADA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
• Add in chili powder and cook for another minute.
• Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
• Stir in the remaining ingredients.
• Simmer until thickened on low.

ENCHILADA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the garlic and saute for 1 to 2 minutes.
• Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
• Mix together and then stir in the water.
• Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
• Use in place of canned enchilada sauce.

HOMEMADE ENCHILADA SAUCE

Steps:

• In a medium saucepan heat oil, add flour and cook for 1 minute while stirring. Add chili powder and cook for 30 seconds while stirring.
• Stir in broth, tomato paste, oregano, cumin, and salt to taste. Bring to a boil, reduce heat to low and cook for 15 minutes. Use in your enchilada favorite recipe.

RED CHILE OR ENCHILADA SAUCE

Steps:

• Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
• Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
• In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
• When the chiles have rehydrated, blend on "liquify' until smooth.
• Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
• If you can make this a few hours, or a day, ahead it is even better.